Post by cooktocook on May 31, 2018 12:44:02 GMT -5
Banana Split Zucchini Bread Enjoy--Lori
Ingredients:
3 eggs, lightly beaten
1 cup granulated sugar
1/2 cup oil (vegetable or canola)
2 medium banana, mashed (about 3/4 cup)
2 tsp. vanilla extract
2 cups shredded zucchini
1 (8oz.) can crushed pineapple in juice, well drained
3 cups AP flour
1 (4 serving size) pkg. banana cream instant pudding mix
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/3 cup maraschino, chopped
1 (4oz.) pkg. dried strawberries, chopped into small pieces (about 3/4 cup)
1/2 cup mini chocolate chips
3/4 cup miniature marshmallows, cut in half
raw sugar for sprinkling over top--optional
Directions:
Preheat oven to 350* Grease (2) 9X5-inch or (6) 5X3-inch loaf pans. Set aside.
Shred zucchini using the large side of a box grater. Place the shredded zucchini in a strainer to drain;set aside while assembling other ingredients.
In a large bowl, whisk together eggs, sugar, oil, mashed banana, and extract.
With your hands (or potato ricer), squeeze all excess moisture you can out of the zucchini, then stir it into egg mixture along with the drained crushed pineapple.
In a medium bowl, whisk the flour, banana pudding mix, baking soda, baking powder, and salt; stir in the chopped cherries, dried strawberries, mini chocolate chips and marshmallow, tossing to coat.
Add the flour mixture to the egg/zucchini mixture, stirring just until combined.
Divide batter between the prepared pans. Sprinkle the top of each loaf liberally with raw sugar.
Bake at 350* for 45-60 minutes for the large loaves; 30-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.
Let breads cool in pans on a wire rack for 15 minutes; remove from pans to wire rack to cool completely.
**Makes 2 large or 6 small loaves.**--I got 12 small loaves.
